Thai Coconut Curry Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 631.0
- Total Fat: 20.8 g
- Cholesterol: 52.8 mg
- Sodium: 1,346.2 mg
- Total Carbs: 82.4 g
- Dietary Fiber: 4.7 g
- Protein: 30.5 g
View full nutritional breakdown of Thai Coconut Curry Chicken calories by ingredient
Introduction
Flavorful curry coconut chicken dish - equal to anything you can get in a restaurant - Rice is included in the calorie count Flavorful curry coconut chicken dish - equal to anything you can get in a restaurant - Rice is included in the calorie countNumber of Servings: 4
Ingredients
-
1 lb chicken breast (1 1/2 large breasts)
1Tbsp Red Curry Powder
1tsp Sesame Oil
3 cloves of garlic
1 tsp chopped ginger
1 cup chicken broth
1 can (13oz) coconut milk
1/4c soy sauce
3 potatoes (medium)
1 1/2 onions
1 tsp Cilantro
1 cup uncooked Botan Calrose rice
2 Tbsp Nakano Seasoned Rice Vinegar
Tips
The thinner you slice your potatoes the faster they will cook through.
Directions
Prep:
Mince 1 1/2 onions
Peel and slice potatoes very thin (cook faster)
Slice Chicken Breast very thin (cube if you like)
Coconut Curry Chicken:
In a large sauce pan, add sliced chicken, Red Curry Powder, 1tsp sesame oil, soy sauce, and 1 minced onion to hot pan. Keep water on the side to keep chicken from sticking to pan.
Add potatoes, garlic, and ginger to chicken.
Add Coconut Milk and Chicken Broth to chicken.
Bring to a boil, cover and reduce heat. Add cilantro and extra Red Curry Powder to taste. Cook until potatoes are tender.
When potatoes are beginning to tender the sauce should be rather thin. In a cup add about 1/4 cup cornstarch and about 1/2 cup hot tap water. Mix well and incorporate it into the chicken curry. If too thick, add a little water or more chicken broth.
Add a little salt, if you think it needs it.
Begin making rice. 1 cup rice - 2 cups water - 1/2 onion minced and 2Tbsp Rice Vinegar. Cook 20 minutes once you bring it to a boil.
Serving Size: 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user MSCOSSET.
Mince 1 1/2 onions
Peel and slice potatoes very thin (cook faster)
Slice Chicken Breast very thin (cube if you like)
Coconut Curry Chicken:
In a large sauce pan, add sliced chicken, Red Curry Powder, 1tsp sesame oil, soy sauce, and 1 minced onion to hot pan. Keep water on the side to keep chicken from sticking to pan.
Add potatoes, garlic, and ginger to chicken.
Add Coconut Milk and Chicken Broth to chicken.
Bring to a boil, cover and reduce heat. Add cilantro and extra Red Curry Powder to taste. Cook until potatoes are tender.
When potatoes are beginning to tender the sauce should be rather thin. In a cup add about 1/4 cup cornstarch and about 1/2 cup hot tap water. Mix well and incorporate it into the chicken curry. If too thick, add a little water or more chicken broth.
Add a little salt, if you think it needs it.
Begin making rice. 1 cup rice - 2 cups water - 1/2 onion minced and 2Tbsp Rice Vinegar. Cook 20 minutes once you bring it to a boil.
Serving Size: 4 large servings
Number of Servings: 4
Recipe submitted by SparkPeople user MSCOSSET.
